1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup 5 oz thin salami slices, cut into small pieces (or pepperoni)
1 medium green pepper, diced
1/2 small red onion, diced
1/2 cup black olives, thinly sliced
1 bottle, 8 ounces Italian salad dressing
1 cup grated Parmesan cheese
1/2 teaspoon paprika
Salt & pepper to taste
Cook spaghetti according to package directions, usually 1 minute less in time (al dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Cook the spaghetti according to package directions. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives. Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!